Let’s face it, making the choice to practice veganism is one of the best things I have incorporated into my life.

But let me honest—there are some meals I really just miss. Like the comfortable ones. Like a delicious Shepherd’s Pie on a cold day.

Alas, I have found what I am fondly dubbing Sheep’s Pie, in favor of the animals.

Ingredients:

4 large potatoes                                                       1 TBSP fresh sage
3 carrots                                                                    1 TBSP fresh thyme
3 celery stalks                                                           2 cups vegetable broth/stock
1/2 white onion                                                        splash of red wine
2 cups mushrooms sliced                                      2 cups soy or almond milk
4 cloves garlic                                                          2 TBSP vegan butter 
salt & pepper to taste
1 TBSP tomato paste
1 TBSP flour (I prefer chickpea, but any will do)

 

Directions:

Cut up peeled potatoes and place in a large pot of water and bring to a boil.

Slice up your carrots, celery, and onion. Slice up mushrooms separately. Dice up your garlic and put aside.

In a large saucepan, sauté your carrots and celery for a few minutes on med-high heat. Add in onions. (Use whatever type of oil you prefer, I use coconut).

After about 5 minutes add in your mushrooms and garlic, salt and pepper. (You can add in any other vegetables you like here. I added corn and pak choy.)

Continue cooking for another 5 minutes until everything is getting soft. Add in tomato paste, flour, thyme, sage and give everything a good stir.

Slowly add in vegetable broth while stirring, followed by splash of red wine.

Lower heat to a simmer and leave until thickened.

(Drink the rest of your wine.)

Check your potatoes. They should be soft by now.

Remove potatoes, drain and place in a large bowl with vegan butter, soy (or almond) milk and whip up like mashed potatoes to preferred consistency. Add salt and pepper to taste.

Once veggies are thickened put into a deep oven safe pie dish or bowl. Spread potatoes over the top and cover vegetables with potatoes. Push around edges of dish like a pie crust to seal. Place slits in middle with spoon for ventilation.

Spray with cooking oil.

Broil for 10-15 minutes until potatoes are crisped up and browned.

Enjoy!

 

Relephant Read:

Rib-Sticking Native American Stew. {Vegan, Gluten Free Recipe}

 

Author: Lindsay Carricarte

Editor: Catherine Monkman

Photo:Author’s Own